Pumpkin Bars with Cream Cheese Frosting

At this time of year and since Fall begins on the 23rd I'm really thinking of anything I can make with pumpkin in it. This is a really moist bar with the most fabulous cream cheese frosting. It's soft, very creamy and perfect for a full pan of pumpkin or any other flavor of bars. This recipe makes a large pan so it's good for a potluck, family gathering or weekend crowd for football.

Preheat oven to 350 degrees.

4 eggs
1 2/3 cup granulated sugar
3/4 cup canola oil
15 ounce can of pumpkin puree (not spiced pie filling)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt

Put the eggs, sugar, oil, pumpkin and spice in a large bowl and mix with electric mixer until it gets nice and light (just takes 30 seconds or so).

In separate bowl whisk all the dry ingredients. Add dry flour mixture to pumpkin mixture and beat well until combined, but don't over mix.

Spray pan with baking spray and spread into a 13x18 sheet pan (jellyroll pan). Bake at 350 degrees for 20-25 minutes or until it springs back when lightly pressed. Cool completely before frosting.

8 ounces cream cheese
1/2 cup butter (room temperature)
3 cups powdered sugar
1 teaspoon vanilla extract

Cream the cream cheese and then add the butter and beat until smooth. Add the powdered sugar one cup at a time and cream well, add vanilla and blend well. Frost cooled pumpkin bars.  If you cut into two and a half inch squares it makes about 40.

Other pumpkin favorites:

Mini Pumpkin Poppers

Healthy Pumpkin Shake